Chicken Lazone

Chicken Lazone is a Louisiana-inspired skillet dish featuring warmly spiced chicken in a creamy pan sauce. This version uses evaporated milk for a smooth sauce that does not require a large quantity of cream. Any program value depends on exact products and portions, so calculate it separately.

Details

• Yield: 4 servings
• Prep: 10 minutes
• Cook: 20 minutes
• Equipment: large skillet, tongs, whisk, thermometer

Ingredients

• 1 1/4 pounds chicken breast cutlets
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne, optional
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup evaporated milk
• 1/2 cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons sliced scallions

Method

1. Combine the paprika, garlic, onion, oregano, cayenne, and salt. Pat chicken dry and coat both sides.
2. Heat oil in a large skillet over medium-high. Cook chicken in one layer for 4 to 6 minutes per side, until browned and 165°F at its thickest point. Transfer to a clean plate.
3. Reduce heat to medium. Whisk broth and cornstarch, then add them with the evaporated milk. Scrape up the browned bits.
4. Simmer gently for 3 to 5 minutes, stirring, until the sauce coats a spoon. Do not boil hard.
5. Return chicken and accumulated juices to the skillet for one minute. Sprinkle with scallions and serve.

Cues and troubleshooting

Cutlets of even thickness finish together; lightly pound thicker sections if needed. The skillet should sizzle when chicken enters but should not smoke. If spices darken too quickly, lower the heat. A thin sauce needs another minute of gentle simmering. If it becomes too thick, whisk in broth one tablespoon at a time. Evaporated milk can split under a rolling boil, so keep the sauce below that point.

Substitutions

Boneless thighs work but may require more time; they must also reach at least 165°F. Smoked paprika adds a deeper flavor, while sweet paprika is milder. Half-and-half can replace evaporated milk. Serve with rice, mashed potatoes, or steamed green beans.

Serving the sauce

Let the chicken rest only while the sauce cooks so it remains warm without overcooking. Slice it across the grain, then spoon sauce over each portion instead of returning thin slices to simmer. For a complete skillet meal, wilt two handfuls of baby spinach into the finished sauce. If serving with pasta, use a little pasta water to loosen the sauce just before plating.

Storage

Refrigerate within two hours in a covered container for up to four days. Reheat gently to 165°F, adding broth if the sauce has tightened. Freeze for up to two months; thaw overnight in the refrigerator. The sauce may look slightly separated after freezing but usually smooths when stirred over low heat.

Avoid boiling the finished dairy sauce; steady low heat keeps it smooth.